We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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These are awesome and I will definitely do this again.
I used chicken breasts this time, and they were very moist. The pictures below pretty much tell the story of the cook but here are some details:
Stuffing - creme cheese, red pepper,tx bbq rub (original), cheddar, and a touch of habanero jelly
Meat- split chicken breasts filleted down to 1/2 inch thickness and pounded flat, then coated with more rub.
Assembly- jalapeño halfs with filling, rub sprinkle, pepper jack cheese; then rolled up. Wrapped in bacon and secured with toothpick. Then coated with more rub, salt and pepper.
Cook- 350 dome indirect to 150 nternal. Coat with BBQ sauce, then cook to 165 internal.